Cornmeal Dumplings Source: The Complete Meat Cookbook by Bruce AidellsMakes 20 to 30 dumplings These cornmeal dumplings are so good, they can turn this most humble of stews into a banquet fit for a trail boss. The dumplings are wonderful in just about any stew or pot roast and make a great side dish for roasts when cooked in stock or gravy. They’re substantial, but soft and tender. 1 cup flour 1 cup cornmeal 2 teaspoons baking powder 1 teaspoon sugar 1 teaspoon salt, or more as needed 1 large egg, well beaten 3/4 cup milk 1 tablespoon vegetable oil or butter, melted Freshly ground black pepper In a medium bowl, whisk together the flour, cornmeal, baking powder, sugar, and salt. In a small bowl, beat the egg with the milk and oil or melted butter. Pour the wet mixture into the dry and stir together until well mixed. Drop tablespoon-size dumplings onto the simmering stew (if not making stew, cook the dumplings in a large pot of simmering water or broth). Cover the pot and cook over low heat for 25 minutes, or until the dumplings are firm and floating on the surface. Absolutely do not lift the cover of the pot to peek.
|